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Chicken Étouffée Recipe

Chicken Étouffée Recipe
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★★★★★

5.1 from 19 reviews

Classic Chicken Étouffée is a rich and flavorful Cajun stew featuring tender chicken thighs and smoky andouille sausage simmered in a deeply savory roux-based sauce with the holy trinity of Cajun cooking—onions, bell peppers, and celery—served over steamed white rice with a kick of hot sauce.

Ingredients

Scale

Meats

  • 1 pound boneless skinless chicken thigh, diced
  • 4 links andouille sausage (about 12 oz), sliced into 1-inch coins

Roux and Fat

  • 3 tablespoons olive oil (divided)
  • 2 tablespoons unsalted butter
  • ¼ cup flour (plus 2 tablespoons)

Vegetables and Aromatics

  • 1 large onion, diced to ½ inch
  • 1 large green bell pepper, diced to ½ inch
  • 2 stalks celery, thinly sliced
  • 2 cloves garlic, minced

Flavorings and Liquids

  • 2 tablespoons tomato paste
  • 2 cups chicken broth
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon sea salt or kosher salt

Serving

  • Steamed white rice
  • Hot sauce (to taste)

Instructions

  1. Brown chicken and sausage: Heat 1 tablespoon olive oil over medium-high heat in a heavy-bottomed pot or Dutch oven. Add the diced chicken thighs and sliced andouille sausage. Sauté until the chicken is no longer pink and the sausage begins to brown, about 5-7 minutes. Transfer the meat and any pan juices to a bowl and set aside.
  2. Make roux: Reduce heat to medium. Add the remaining 2 tablespoons olive oil and 2 tablespoons unsalted butter to the pot. Once butter melts, sprinkle in ¼ cup flour and whisk constantly to prevent lumps. Continue cooking and stirring occasionally for about 10 minutes until the roux develops a deep golden brown color, being careful not to burn it. The roux will first clump and then smooth out before browning.
  3. Add holy trinity: Stir in the diced onion, green bell pepper, and sliced celery into the roux. Toss to coat all vegetables, then sauté for 5 minutes until they soften.
  4. Add garlic and tomato paste: Stir in the minced garlic and cook for 1 minute until fragrant. Add tomato paste and mix it thoroughly into the vegetables. Continue to sauté until the tomato paste darkens, about 2 minutes, which intensifies the flavor.
  5. Deglaze and add broth: Pour in ½ cup chicken broth to deglaze the pan, scraping up any brown bits stuck to the bottom for added flavor. Then add the remaining chicken broth, Cajun seasoning, and sea salt. Stir well to combine.
  6. Return meat to pot: Add the browned chicken, sausage, and pan juices back into the pot. Stir to combine all ingredients evenly.
  7. Simmer: Bring the mixture to a low simmer and let cook uncovered for 15 to 20 minutes, stirring occasionally, until the sauce thickens and the chicken and sausage are fully cooked through.
  8. Serve: Spoon the chicken étouffée over a bed of steamed white rice. Offer hot sauce on the side for those who like extra heat. Enjoy warm.

Notes

  • Note 1: Andouille sausage can usually be found in the refrigerated or frozen section of grocery stores; substitute with smoked sausage if unavailable.
  • Note 2: Cajun seasoning blends vary; if your mix contains salt, reduce added salt accordingly.
  • The roux is key—patience is important to develop deep flavor without burning.
  • Leftovers keep well in the refrigerator for 3 days and can be frozen for up to 2 months.

Nutrition

Keywords: Chicken Étouffée,Cajun chicken and sausage stew,Creole étouffée,Andouille sausage recipe,Comfort food,Cajun roux stew

Find it online: https://foodbylina.com/chicken-etouffee-recipe/